University of Leeds
Explore University of Leeds's available technologies.
Biopolymer-assisted adsorption technology for coconut water flavor enhancement
A chitosan-based molecularly imprinted hydrogel technology designed to selectively bind and remove specific organic compounds from coconut water, enabling flavor profile refinement without altering its major composition....
Hop extracts as natural preservatives in all-purpose cleaners
Research exploring hop-derived bioactive compounds (α-acids, β-acids, and xanthohumol) as natural antimicrobial preservatives for all-purpose cleaning formulations.
Low-power acoustic control of crystal nucleation for direct Form V cocoa butter production
Patented non-cavitational acoustic technology that enables direct crystallisation of cocoa butter into Form V from the melt, eliminating traditional tempering. Validated at pilot scale on anhydrous milk fat and waxes, of...
Low-cost imaging platform for measuring wheat growth response to climate warming
A Raspberry Pi-based imaging system combined with machine learning to identify critical wheat development stages affected by temperature changes. The platform enables field-deployable monitoring of plant growth, supports...
Molecular probes for callose detection to improve fruit quality and shelf-life
A suite of molecular probes—monoclonal antibodies, peptides, and callose-degrading enzymes—that detect and modify callose in fruit cell walls. These tools enable breeding and biotech improvements in tomato and other soft...
MiGut: high-throughput in vitro platform for modelling the human gut microbiota
MiGut is a scalable, miniaturised in vitro platform that replicates the physiochemical conditions of the human colon to study the gut microbiome. It enables high-throughput testing of diets, xenobiotics, and live biother...
Electrosprayed particle technology for enhanced encapsulation of bioactives, vitamins, and natural colorants
A non-thermal electrospraying technology that produces sub-micron particles to encapsulate bioactives, vitamins, and botanicals with up to 90% efficiency. The technology improves shelf life by up to 6 months, retains nat...
Fermentation process to optimize chocolate texture via cocoa butter fatty acid conversion
A fermentation-based approach to improve chocolate texture by converting unsaturated fatty acids to saturated ones in Brazilian cocoa butter. The resulting high-melting cocoa butter blends can be combined with West Afric...
Bioanalytical platforms using Raman/FTIR for neurodegenerative disease diagnosis
Innovative in-vitro diagnostic platforms using Raman and FTIR spectroscopy to identify biomarkers for early diagnosis of neurodegenerative diseases like Alzheimer's, Parkinson's, and ALS. Integrates microfluidic systems ...
Beta-aminoisobutyric acid (BAIBA) as an anti-obesity intervention
Beta-aminoisobutyric acid (BAIBA), a metabokine derived from skeletal muscle during exercise, is proposed as an orally available anti-obesity treatment. It increases basal energy expenditure, promotes adipose tissue brow...
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